Penne With Mushrooms Spinach Rosemary And Tomatoes Recipes

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CREAMY MUSHROOM PENNE



Creamy Mushroom Penne image

A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!

Provided by LaDonna Langwell

Categories     Pasta Main Dishes

Time 1h10m

Yield 2

Number Of Ingredients 15

4 ounces penne pasta
3 tablespoons butter
1 medium shallot, minced
3 small garlic cloves, minced
1 (4 ounce) package brown mushrooms, stems removed and thickly sliced
½ tablespoon all-purpose flour
1 cup chicken stock
¼ teaspoon dried rosemary, or to taste
¼ teaspoon dried thyme, or to taste
salt and freshly ground black pepper to taste
½ cup heavy cream
¼ cup cream cheese, softened
1 tablespoon grated Parmesan cheese, optional
1 teaspoon Worcestershire sauce, or more to taste
1 teaspoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
  • Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
  • Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
  • Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g

CREAMY SPINACH AND MUSHROOM PENNE PASTA



Creamy Spinach and Mushroom Penne Pasta image

A lacto-vegetarian pasta dish using spinach, mushrooms, onions, garlic, and cream cheese to create a thick, delectable tomato sauce. The original recipe only called for cream cheese, canned pasta sauce, spinach, pasta, and parmesan cheese. I added the mushrooms to give the sauce more substance.

Provided by for the love of veg

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb penne pasta
1 tablespoon olive oil
1 cup red onion, diced
2 garlic cloves, minced
8 ounces baby portabella mushrooms, sliced
1 1/2 cups frozen chopped spinach
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 teaspoon spike seasoning
1/4 teaspoon fennel seed
1/4 teaspoon red pepper flakes
3 tablespoons parmesan cheese
3 tablespoons light cream cheese

Steps:

  • Heat oil in skillet on medium heat and saute onions and garlic until tender.
  • Add mushrooms and spinach and saute until heated through.
  • Add herbs and spices. Mix well.
  • Mix in tomato sauce, and diced tomatoes.
  • Simmer, covered, for 15 minutes.
  • Meanwhile, cook penne pasta according to package directions in a large pot.
  • Drain pasta and return it to the large pot.
  • Stir in in parmesan cheese and light cream cheese. Mix well.
  • Add prepared sauce to pasta and mix until well combined.
  • Serve topped with extra parmesan cheese, if desired.
  • Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

Nutrition Facts : Calories 278.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 5.6, Sodium 427.1, Carbohydrate 53.3, Fiber 9, Sugar 4.2, Protein 8.2

PENNE WITH MUSHROOM RAGOUT AND SPINACH



Penne With Mushroom Ragout and Spinach image

​​Mushrooms and spinach together is always a match made in heaven. I use a mix of wild and regular white or cremini mushrooms for this, but don't hesitate to make it if regular mushrooms are all that is available.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h

Yield Serves 4

Number Of Ingredients 11

1/2 ounce (about 1/2 cup) dried porcini mushrooms
2 tablespoons extra virgin olive oil
1/2 medium onion or 2 shallots, chopped
2 garlic cloves, minced
1 pound mixed regular and wild mushrooms or 1 pound regular white or cremini mushrooms, trimmed and cut in thick slices (or torn into smaller pieces, depending on the type of mushroom)
Salt and freshly ground pepper
1/4 cup fruity red wine, such as a Côtes du Rhone or Côtes du Luberon
2 teaspoons chopped fresh thyme or a combination of thyme and rosemary
6 ounces baby spinach or 12 ounces bunch spinach (1 bunch), stemmed and thoroughly cleaned
3/4 pound penne
Freshly grated Parmesan to taste

Steps:

  • Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely. Measure out 1 cup of the soaking liquid and set aside.
  • Heat the olive oil in a large, heavy, nonstick skillet over medium heat and add the onion or shallots. Cook, stirring often, until tender, about 5 minutes. Turn up the heat to medium-high and add the fresh mushrooms. Cook, stirring often, until they begin to soften and sweat, about 5 minutes. Add the garlic and salt to taste, stir together for about 30 seconds, then add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms. Add the herbs and the mushroom soaking liquid. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant. Turn off the heat, stir in some freshly ground pepper, taste and adjust salt.
  • Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 20 seconds only. Remove with a skimmer and transfer to the ice water, then drain and squeeze out water. Chop coarsely and add to the mushrooms. Reheat gently over low heat.
  • Bring the water back to a boil and cook the pasta al dente following the timing suggestions on the package. If there is not much broth in the pan with the mushrooms and spinach, add a ladleful of pasta water. Drain the pasta, toss with the mushrooms and spinach, add Parmesan to taste, and serve at once.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 641 milligrams, Sugar 5 grams

PENNE WITH MUSHROOM-TOMATO-CREAM SAUCE



Penne with Mushroom-Tomato-Cream Sauce image

Put an authentic Italian pasta dish on your dinner table in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 8

2 2/3 cups uncooked penne pasta (8 oz)
3 oz pancetta or 4 strips bacon, chopped*
1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 oz cremini mushrooms, sliced
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2 cup whipping cream
2 cups packed fresh baby spinach leaves

Steps:

  • Cook and drain pasta as directed on box. Return to saucepan; keep warm.
  • Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
  • Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g

CREAMY SPINACH & MUSHROOM PENNE



Creamy spinach & mushroom penne image

Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 20m

Number Of Ingredients 8

175g wholemeal penne
50g unroasted, unsalted cashews
10g dried porcini mushrooms
1 tsp vegetable bouillon powder
1 tbsp rapeseed oil
120g chestnut mushrooms, halved if large, thinly sliced
2 large garlic cloves, finely grated
200g baby spinach

Steps:

  • Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
  • Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium

PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS



Penne with Roasted Tomatoes, Chicken, and Mushrooms image

Provided by Wendy Popp

Categories     Chicken     Mushroom     Pasta     Poultry     Tomato     Roast     Sauté     Winter     Bon Appétit     Virginia

Yield Makes 4 servings

Number Of Ingredients 12

1 pound plum tomatoes, quartered lengthwise, seeded, wedges halved
5 tablespoons olive oil
1 tablespoon dried oregano
12 ounces penne pasta
6 small portobello mushrooms (portobellini), dark gills removed, caps sliced
4 green onions, thinly sliced
3 garlic cloves, minced
3/4 pound chicken tenders, halved lengthwise, then halved crosswise
1 cup crumbled feta cheese
1 cup grated Parmesan cheese
1/2 cup low-salt chicken broth
1/4 cup dry white wine

Steps:

  • Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
  • Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

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